NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry orzo pasta

1 tsp extra virgin olive oil

1 oz dairy-free feta cheese

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the orzo for 8-9 minutes until al dente, then drain and set aside.

• 2

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice it into thin bite-sized strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, cooking for 2 minutes until the tomatoes start to blister.

• 6

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted.

• 7

  Return the cooked orzo and sliced chicken to the skillet, then stir in the lemon juice and lemon zest until well combined.

• 8

  Remove the skillet from the heat and gently fold in the dairy-free feta crumbles before serving immediately.